Why You’ll Love This Recipe
- Easy to make: Simple ingredients and straightforward steps make these cookies perfect for beginners and seasoned bakers alike.
- Festive flavor: The combination of cranberries and orange zest adds a holiday-inspired touch that’s sure to impress.
- Versatile treat: Enjoy them as a tea-time snack, a dessert, or a thoughtful gift for loved ones.
- Make-ahead friendly: The dough can be prepared ahead of time, making it convenient for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- Zest of 1 orange
- 1 tbsp fresh orange juice
- 1/2 tsp vanilla extract
Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and powdered sugar until creamy.
- Gradually add the flour and salt, mixing until the dough forms.
- Fold in the chopped cranberries, orange zest, orange juice, and vanilla extract.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Flatten each ball slightly with a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack before serving.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep time: 20 minutes
- Cook time: 12-15 minutes
- Total time: 35 minutes
Variations
- Add a glaze: Drizzle the cookies with a simple orange glaze made from powdered sugar and orange juice for an extra touch of sweetness.
- Chocolate twist: Add mini chocolate chips or dip the cooled cookies in melted chocolate for a cranberry-orange-chocolate combo.
- Nutty addition: Fold in finely chopped nuts like pecans or almonds for added texture.
- Gluten-free option: Use a 1:1 gluten-free flour substitute to accommodate dietary needs.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Place the baked cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: To revive their freshness, warm the cookies in a 300°F (150°C) oven for 5 minutes.
FAQs
1. Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they should be chopped finely and lightly sweetened to balance their tartness.
2. How do I zest an orange properly?
Use a microplane or zester, avoiding the bitter white pith underneath the orange skin.
3. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to prevent it from being overly salty.
4. Can I make the dough ahead of time?
Absolutely! Wrap the dough in plastic wrap and refrigerate for up to 3 days or freeze for longer storage.
5. What can I substitute for orange juice?
Lemon juice or a splash of milk can work as substitutes, though the flavor will change slightly.
6. How do I prevent my cookies from spreading too much?
Chill the dough for 15-30 minutes before baking to help maintain the cookie shape.
7. Can I double the recipe?
Yes, simply double all the ingredients. Ensure you have enough baking sheets and oven space.
8. Are these cookies suitable for gift-giving?
Definitely! Pack them in decorative tins or jars for a festive presentation.
9. How can I make them vegan?
Replace butter with vegan butter and use a plant-based milk in place of orange juice if needed.
10. Why are my cookies crumbly?
Overmixing or using too much flour can lead to crumbly cookies. Measure accurately and mix just until combined.
Conclusion
Cranberry Orange Shortbread Cookies are a festive and flavorful treat that combines the zestiness of citrus with the sweetness of dried cranberries. Perfect for the holidays or any time you’re craving a buttery cookie with a fruity twist, this recipe is sure to become a favorite. Whip up a batch and enjoy the warm, inviting aroma that fills your kitchen!
Cranberry Orange Shortbread Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
Cranberry Orange Shortbread Cookies are buttery, crumbly, and infused with the vibrant flavors of tangy cranberries and fresh orange zest. These festive cookies are perfect for holiday gatherings, tea-time treats, or as a thoughtful homemade gift.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup dried cranberries, chopped
- Zest of 1 orange
- 1 tbsp fresh orange juice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Gradually mix in the flour and salt until a dough forms.
- Fold in chopped cranberries, orange zest, orange juice, and vanilla extract.
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Flatten each ball slightly using a fork or your fingers.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack before serving.
Notes
- For added sweetness, drizzle with a simple orange glaze made from powdered sugar and orange juice.
- To prevent spreading, chill the dough for 15-30 minutes before baking.
- Dough can be prepared ahead and refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
